Decadent Brownies

Those of you that know me, know that I am in constant search of “the perfect brownie”. I try a brownie recipe probably once a month and thus, have a few favorites. As far as this one goes, not only is this recipe from my favoriteohsheglowsblogger but it’s simply, chocolatey and addictive- the perfect brownie combination.

Brownies

1 cup walnut pieces

1/2 cup hulled hemp seeds

1.5 cups pitted Medjool dates (soaked)

1/2 cup raw cacao powder

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon fine grain sea salt

heaping 2 tablespoons raw cacao nibs

heaping 1/4 cup walnut pieces

Chocolate Topping

1/2 cup virgin coconut oil

1/2 cup raw cacao powder

1/4 cup pure maple syrup

small pinch fine grain sea salt

1/4 teaspoon pure vanilla extract

For the brownie: Line an 8-inch square pan with parchment paper. In a food processor, process the walnuts into a fine crumb.

Add the hemp seeds & dates. Process until sticky. Add the cacao powder, vanilla, and pink salt and process until combined. Stir in the nibs and chopped walnuts until just combined. Evenly press the mixture into prepared square pan until smooth. Place in the freezer for about 10 minutes.

For the chocolate topping: Melt the coconut oil over low heat and whisk in the cacao powder, syrup, salt, and vanilla until smooth.

Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Carefully transfer the pan to the freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice.

Freezer Fudge

Undeniably simple and unbelievably tasty. I am a chocolate fiend so fudge is right up my ally. In an ideal world, I would keep some on hand in the freezer when I need a small pick me up.. but this recipe never lasts that long!

1 cup dark chocolate chips, I like enjoy life

1/4 cup coconut oil

1/4 cup coconut cream (thick part at the top of the can)

1 tbs cocoa powder

1 ripe avocado

pinch of salt

crushed walnuts if desired

In a small saucepan, combine all but the salt, avocado and walnuts. Melt and stir together over medium-low heat.

In a food processor, combine the avocado and melted chocolate mixture. Process until very smooth.

Pour into a greased 8 inch by 8 inch glass baking dish, or use a parchment paper lining. Sprinkle with salt and crushed walnuts. Freeze for about 1 hour. Cut into squares and enjoy.

Magical Coconut Bars

This is another recipe by the astounding Angela from ohsheglows and truthfully the one I bring most to others. The directions seem lengthy but it’s really quite simple. These little bars taste amazingly gooey and most people simply fall in love… just try not to eat the whole batch while you’re making it!

1 can light coconut milk

2/3 cup coconut sugar

2 cups graham cracker crumbs

6 tbsp coconut oil, melted

3 tbsp maple syrup

3/4 cup dairy-free chocolate chips

1 cup unsweetened shredded coconut

3/4 cup pecans, chopped

Prepare condensed coconut milk: Preheat oven to 350F and line a 9-inch square pan with parchment paper. Add can of coconut milk into pot and whisk in the coconut sugar. Increase heat to medium and bring to a low simmer for about 12-14 minutes, whisking occasionally, until the mixture thickens slightly. Remove from heat to cool while you prepare the crust.

Prepare graham cracker crust: Add coconut oil to a mixing bowl along with graham cracker crumbs and maple syrup. Stir very well until thoroughly combined. Spoon graham mixture into prepared pan & press the graham cracker crumbs as firmly as you can. The harder you press the crumbs into the pan, the better the bars will hold together.

Assemble: Pour warm condensed milk over the graham crust. Sprinkle on the chocolate chips, followed by the coconut, and finally the pecans, evenly over the condensed milk. Press the mixture down lightly with hands until the coconut milk soaks upward into each layer.

Bake for 27-31 minutes until the edges are golden. Remove pan from oven and place on cooling rack for about 30 minutes. Now, transfer the pan to your freezer for 2 hours or chill the bars in the fridge for a minimum of 4 hours or overnight.